This is one very common street food that goes at every time of the day for a filling meal. This is best served with chick peas. But it takes lot of time to ferment the bathure and you need to think of it in advance. This recipe is for the ones who want to make instant bathure and don’t have time to ferment it, still giving it the proper taste.

INGREDIENTS

2 Cups All Purpose Flour (Maida)                       2 tbsp Curd

1 Cup Can Soda or Baking Soda                       1 Glass Water

Preparation

If you have bottled can soda that is best otherwise , add 1 tsp of baking soda in a glass of water and use that water for kneading.

METHOD

In a flattened bowl, add flour , curd and either use bottled soda or soda water and knead the dough.

Keep it covered for half an hour and then roll them and deep fry them.

Serve with Chick peas.

As Navratras are going on and people are keeping fast, this is one thing you can eat when on fast. 

INGREDIENTS

100 gm Kuttu Flour (Buckwheat Flour)                    1 tsp Rock Salt (Saida Namak)

Potato 2 (Med Size)                                                  Oil for deep frying

Water ½ Cup

Preparation

Boil the potatoes.

METHOD

Mash the potatoes finely, add kuttu flour and rock salt to it. Knead a dough, using very less water or no water. Make small balls out of the dough and roll it into small size flat bread. Deep fry in oil.    

Serve it with Bottle Gourd (lauki) and Raita (yogurt variation).

Tip: Do not leave the dough for much time as it contains salt and it will leave water within 45 minutes. Make the dough only when you are ready for it.

You can use Arbi (Colocassia) instead of Potato for its variation.

If its sticking while rolling, use rolling board or back of a steel plate.